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HOME-MADE 

...CANDIES 




Compiled ty Cf A. WOOD 



-nrofOONeRESs] 

-fVro ouflles Received 
j lj L 14 1904 
Copyrlffht Entry 

a^v/ /- ; ^ 
[class ^XXo^Na 

' C©PY s 



4t 



J> * FONDANT. * j> 

^s-j The foundation of all cooked cream candies. 



v> 



Take one and one-half cups sugar, ten tablespoonfuls 
water. Mix sugar with one-eighth teaspoonful cream of 
tartar, then add water and boil until it hairs. Do not stir 
after it dissolves. Boil until it makes a firm, soft ball in 
cold water, then pour into a thinly buttered pan ; allow to 
cool until it can be pressed with the finger, then knead 
it until it can be easily shaped into balls or squares. 

For chocolate creams, melt two squares of bitter 
chocolate and roll balls in quickly while the chocolate is 
hot, taking tongs to handle easily and put on a plate to 
dry. Add any flavoring desired when kneading. 

If you desire the cream center especially soft, shape 
the day before putting on chocolate and allow to dry. 
Chopped nuts or cocoanut worked in and pressed flat 
will cut nicely in squares when cold. 

If the Fondant is boiled too long it will grain. This 
can be remedied by adding more water and boiling as 
before. 



* J PEANUT CANDY. J> J> 

One cup of brown sugar, three tablespoonfuls of 
water, butter the size of a walnut. Boil until it hardens 
in water. Add one cup of peanuts and turn into a 
buttered tin to cool without stirring. 



* FRENCH CREAM CANDY. * 

Made without cooking. 

Take the white of one egg, one tablespoonful of cold 
water, stir into this enough confectioner's sugar to enable 
one to shape with the fingers. Chopped nuts or candied 
fruits can be worked in if desired. 

For English walnut creams, press the halves of nut 
on each side of an oval shaped piece of cream. Placing 
an almond nut in the centre of a ball of cream and rolling 
in powdered sugar makes a simple, pleasant change. 

Of course, chocolate creams can be made in the same 
manner as with the boiled Fondant. 

An excellent pulled cream candy. Three cups of 
granulated sugar, one teaspoonful of vinegar, a piece 
of butter the size of a walnut, one teaspoonful of baking 
powder. Water enough to moisten. Boil until the 
sample will crack in cold water. Pour into buttered 
tins and pull as soon as it can be handled. 

Make this candy the day before you wish to use it 
and, after standing overnight, it will be of a creamy con- 
sistency. 



^ j* BUTTER SCOTCH. Jt jt, 

Take one cup of butter, two cups powdered 
sugar, one cup New Orleans Molasses, pinch of soda. 
Boil until it cracks in cold water. Pour out thiuly on 
buttered tins to cool. 



S j* CHRISTMAS CANDY, j* j* 

Take one half cup each of figs, dates and seeded 
raisins, three-fourths of a cup of almonds, pecans and 
English walnuts, altogether. Put through a food chop- 
per to make paste. Mix with enough of the cream Fon- 
dant to hold together. Lay on a board covered with 
confectioner's sugar. Roll out in a sheet, cutting in any 
shape desired and rolling each in the sugar. The balls 
look pretty with a candied cherry pressed on top. 



J> J> BUFFALO FUDGE. J> * 

Take four squares of bitter chocolate, two cups of 
granulated sugar, one cup of milk, with a heaping table- 
spoonful of butter. Boil slowly until it will form a soft 
ball with the fingers when dropped in cold water. Add 
a few drops of vanilla and stir rapidly until it is just 
soft enough to press out. Turn on buttered tins. Press 
smooth, making squares when nearly cold. 



J * DEXTER FUDGE. * J> 

One cup of milk, two cups of sugar, one cup of 
molasses, two squares bitter chocolate, two level table- 
spoonfuls of butter. Cook until it forms a soft ball with 
the fingers when placed in cold water. Add vanilla and 
beat until it creams then pour out on a buttered dish, 
pressing flat with a knife. If it seems rough the knife 
dipped in water will make it smooth, then mark in 
squares. 



* & MOLASSES CANDY, J> & 

One quart of molasses, one half cup of vinegar, one 
cup of sugar, two tablespoonfuls of butter, one tea- 
spoonful of soda. Dissolve the sugar in the vinegar, mix 
with the molasses and boil, stirring frequently until it 
hardens when dropped in cold water. Then stir in the 
butter and soda, the latter dissolved in a little hot water 
and pour on buttered dishes. When cool enough to 
handle pull vigorously with buttered hands. When too 
hard to pull stretch out in thin sticks and cut with 
scissors the desired size to serve. 



J> £> COFFEETTA. & & 

One half cup very strong coffee, two cups brown 
sugar. Boil until it threads when dropped from the 
spoon. Remove and beat until it creams. Either stir 
in a cupful of chopped nut meats or pour in buttered tin, 
and just before it hardens press half an English walnut 
in each square marked. 



.* ^ CHOCOLATE CARAMELS. & J> 

Two cups of brown sugar, one cup of molasses, three 
tablespoonfuls of flour, one heaping tablespoonful of 
butter. Boil twenty-five minutes and add half a pound 
of grated chocolate wet in one cupful of milk. Boil until 
it hardens on the spoon, stirring frequently. Flavor 
with a teaspoonful of vanilla. 



* CHOCOLATE CARAMELS WITH NUTS ^ 

Take one cup granulated sugar, two cups brown 
sugar, one cup milk, butter the size of an egg, two 
squares of bitter chocolate, one teaspoonful of vanilla. 
Boil until it hardens when dropped in cold water. Re- 
move from fire. Add one cup of chopped nuts and turn 
into a buttered tin to cool. 



& j* PENUTIA. * J> 

Take two cups of brown sugar, one half cup of milk, 
one tablespoonful of butter. Boil until it will form a 
soft ball when tried in cold water. Stir until nearly cool 
or it seems about ready to cream then add one cup of 
chopped nuts and pour into buttered tins. Mark in 
squares with knife before it hardens. 



S> J> FRUIT BESSERINE. j> * 

Two cups brown sugar, two thirds of a cup of milk, 
butter the size of an egg. Do not stir after it begins to 
boil. Cook about twenty-five minutes. Add one tea- 
spoonful of vanilla. Line a buttered dish with whole 
nut meats, candied fruits and preserved ginger. Pour 
the mixture over this and allow to cool, when entirely 
cool break into pieces. 



•* ^ STUFFED DATES. J J 
Take dates as dry as possible. Make a slit length- 
wise in each. Fill with flavored Fondant or the French 
uncooked cream. Nuts chopped fine and mixed with 
the cream filling flavored with sherry or almonds, 
pounded with raisins, may be used in the same way. 



J MAPLE SUGAR CREAM CANDY. J> 
Take one pound of maple sugar, break in small pieces. 
Add five tablespoonfuls of water. Cook until it will 
form soft ball in water. Just before taking from the 
stove add a piece of butter the size of a walnut. Stir 
until nearly cool, when pour out on a buttered tin to 
harden. 

* & CHOCOLATE COZY. * j* 

Grate a couple of cakes of sweet chocolate in a bowl 
and place in a sauce pan of boiling water. Stir frequent- 
ly and when melted remove from fire. Stir in one cup 
of chopped nuts, shredded cocoanut or candied fruit. 
Drop in desired size on paraffine or buttered paper. 



* * COCOANUT DROPS. * J> 

Boil together one cup of granulated sugar and four 
tablespoonfuls of water until it threads. Whip the 
white of one egg and stir into the syrup, beating con- 
stantly. Add enough freshly grated or dessicated cocoa- 
nut to make quite stiff. Mold in balls and place on 
greased paper. 



* j> NEAPOLITAN CANDY, j* J> 

Take a sufficient quantity of Fondant, either the 
cooked or uncooked, flavor six layers differently with 
chocolate, orange, vanilla, strawberry, maple and lemon. 
Roll flat. Laying them one on top of the other, and then 
cutting in squares and laying on plates to dry. Nut 
cream can be substituted for the lemon layer if preferred. 

# ADDITIONAL RECIPES CAN BE ADDED HERE ^ 



J* ADDITIONAL RECIPES CAN BE ADDED HERE & 



& ADDITIONAL RECIPES CAN BE ADDED HERE * 



J* ADDITIONAL RECIPES CAN BE ADDED HERE ^ 



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